Instant Pot Butter Chicken
1 tbsp(s), peeled and finely chopped
5 clove(s), large, finely chopped
Canned tomato paste
No-salt-added chicken stock
1 cup(s), divided
Uncooked boneless skinless chicken breast
1 pound(s), cut into bite-sized pieces
Canned unsweetened coconut milk
Cooked long grain brown rice
¼ cup(s), chopped
- Press Sauté on a 6-quart or larger Instant Pot. When Hot is displayed, melt the butter, stirring. Add the ginger and garlic to the pot; cook, stirring, until fragrant, 1½ to 2 minutes. Add the tomato paste, garam masala, cumin, coriander, and turmeric; cook, stirring constantly, for 1 minute. Add 3⁄4 cup stock, scraping the bottom of the pot to loosen any browned bits. Stir in the chicken and salt.
- Turn the pot off. Lock the lid, making sure the vent is closed. Press Pressure Cook or Manual and select High Pressure; set the cooking time for 7 minutes. When the time is up, press Cancel to turn off the pot. Allow the pressure to naturally release for 10 minutes, then quick-release any remaining pressure.
- In a small bowl, whisk the flour and remaining ¼ cup stock. Press Sauté and bring the mixture to a boil. Stir in the flour mixture and coconut milk; boil until slightly thickened, about 2 minutes. Serve over the rice; garnish with the cilantro.
- Serving size: ½ cup rice and about 1 cup chicken mixture